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Preparation method of high-tenacity edible vegetable sheets

A vegetable paper, high-toughness technology, which is used in the preservation of fruits/vegetables with sugar, preservation of fruits and vegetables, sustainable manufacturing/processing, etc. It can solve the problems of shortened storage time, increased storage difficulty, poor waterproofness, etc., and achieves rich nutrition. Ingredient, avoid moisture deterioration, excellent toughness effect

Inactive Publication Date: 2018-02-02
吴刚
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The technical problem mainly solved by the present invention is aimed at the disadvantages that the current common vegetable paper is poor in water resistance, easy to deteriorate after being wet, resulting in shortened storage time, low toughness, easy to tear, difficult to remove the film during preparation, and increased storage difficulty. Provided is a preparation method of high toughness edible vegetable paper

Method used

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  • Preparation method of high-tenacity edible vegetable sheets

Examples

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Effect test

example 1

[0028] Weigh the head lettuce and put it into a tissue grinder to crush for 20 minutes to obtain the lettuce fragments, rinse them with clean water for 3 times and take them out, then mix the washed lettuce fragments and 0.5% sodium bicarbonate solution according to the mass ratio of After mixing at a ratio of 1:10, heat up to 70°C, blanching for 3 minutes to obtain pretreated head lettuce; weigh the mangoes, wash them, peel them, cut off the pulp, put them in a mortar, grind them, and obtain crushed products. Mix with clear water at a mass ratio of 1:8, stir and wash for 22 minutes, filter and separate with gauze after washing, collect the filtrate, and the obtained filter residue is mango fiber silk; the pretreated head lettuce and the filtrate are 3:1 in mass ratio After mixing, put it into a fermenter, add yeast powder with 1% mass of pretreated head lettuce and sterile water with 3 times the mass of pretreated head lettuce to the fermenter, stir evenly and seal and ferment...

example 2

[0030] Weigh the head lettuce and put it into a tissue grinder to pulverize for 25 minutes to obtain the lettuce fragments, rinse them with clear water 4 times and take them out, and then the lettuce fragments after washing and the sodium bicarbonate solution with a mass fraction of 0.5% are After mixing at a ratio of 1:10, heat up to 75°C, blanching for 4 minutes to obtain pretreated head lettuce; weigh the mango, wash it, peel it, cut off the pulp, put it in a mortar, grind it, and get the crushed product. Mix with clear water at a mass ratio of 1:8, stir and wash for 26 minutes, filter and separate with gauze after washing, collect the filtrate, and the obtained filter residue is mango fiber silk; the pretreated head lettuce and the filtrate are 3:1 in mass ratio After mixing, put it into a fermenter, add yeast powder with 1% mass of pretreated head lettuce and sterile water with 4 times the mass of pretreated head lettuce to the fermenter, stir evenly and seal and ferment a...

example 3

[0032] Weigh the head lettuce and put it into a tissue grinder to pulverize for 30 minutes to obtain the lettuce fragments, rinse them with clear water for 5 times and take them out, then the washed lettuce fragments and 0.5% sodium bicarbonate solution with a mass fraction of After mixing at a ratio of 1:10, heat up to 80°C, blanching for 5 minutes to obtain pretreated head lettuce; weigh the mango, wash it, peel it, cut off the pulp, put it in a mortar, grind it, and get the crushed product. Mix with clear water at a mass ratio of 1:8, then stir and wash for 30 minutes, filter and separate with gauze after washing, collect the filtrate, and the obtained filter residue is mango fiber silk; the pretreated head lettuce and the filtrate are mixed at a mass ratio of 3:1 After mixing, put it into a fermenter, add yeast powder with 1% mass of pretreated head lettuce and sterile water with 5 times the mass of pretreated head lettuce to the fermenter, stir evenly and seal and ferment ...

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Abstract

The invention relates to the technical field of preparation of vegetable sheets, in particular to a preparation method of high-tenacity edible vegetable sheets. The preparation method comprises the following steps of selecting head lettuce as a raw material, firstly, performing blanching firstly for color fixation, extracting mango fibers and mango filtering liquid from mangoes, performing blendedfermentation on the mango filtering liquid and the head lettuce, degrading the mango filtering liquid with microorganisms to generate a great quantity of active groups, leading the active groups intothe surface of pulp of the head lettuce, and improving the tenacity and the intensity of the last sheet with chemical bonding force generated between the active groups. According to the preparation method, the head lettuce is mashed to obtain head lettuce pulp, the lettuce pulp as well as castor oil and yoghourt are subjected to the blended fermentation, on one hand, through addition of the yoghourt and the castor oil, nutrient components in the vegetable sheets can be increased, on the other hand, the microorganisms in the yoghourt are used for degrading the castor oil to generate hydrophobic ester groups, and under the action of the microorganisms, the ester groups are led into the vegetable pulp, so that the watertightness of the finally-made vegetable sheet is improved, the conditionthat the vegetable sheets are wetted to be deteriorated is avoided, and the storage period of the vegetable sheets is prolonged.

Description

technical field [0001] The invention relates to the technical field of vegetable paper preparation, in particular to a preparation method of high-toughness edible vegetable paper. Background technique [0002] Vegetables are rich in vitamins and crude fiber. Vitamins are trace organic substances necessary for human growth and metabolism. Crude fiber is good for gastrointestinal peristalsis and smooth defecation. Therefore, vegetables are indispensable food in people's daily life. [0003] my country is rich in vegetable resources, and its output accounts for more than 1 / 4 of the world's total output. However, due to reasons such as transportation and preservation, the loss is very large and it causes environmental pollution. In addition, for travel, sailing, picnics, class breaks, frontier defense, high cold, field workers or areas where some vegetables are difficult to supply, it is often not possible to replenish vegetables in time. [0004] Vegetable paper, referred to ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L33/10A23L31/10A23L33/22A23L33/115A23L29/25A23L29/30A23B7/155A23B7/154A23B7/08B65D65/46
CPCA23B7/08A23B7/154A23B7/155A23L19/09A23L29/25A23L29/30A23L31/10A23L33/10A23L33/115A23L33/22B65D65/463Y02W90/10
Inventor 吴刚林茂兰
Owner 吴刚
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